Procedure:
Combine first five ingredients in a 1 quart glass measuring cup and
microwave on high four minutes or until it begins to boil. Mix
cornstarch and cold water well. Slowly add cornstarch mixture to
vinegar mixture and stir briskly. Cook until thickened and clear
(approxamently 30 sec.).
Mix 2 tablespoons water with onion in bowl and microwave two minutes,
stir in green pepper, celery, water chestnuts and pineapple tidbits;
microwave 30 seconds. Add to vinegar mixture and stir in brown sugar.
Serve hot over cooked rice.